Meal Type: Satisfying Entrées
Chunky Beef and Vegetable Soup with Chutney
PrintChunky Beef and Vegetable Soup with ChutneyYield 4 servings This hearty and satisfying soup packed with vegetables, beans, and beef is topped with Maazah Chutney for a fresh, bright flavor. Ingredients2 Tablespoons. olive oil1½ lbs beef stew meat, chuck roast, or steak, cut into ½-inch pieces½ teaspoon salt¼ teaspoon pepper1 medium onion, chopped2 teaspoons … Continued
Wild Mushroom Risotto
PrintWild Mushroom RisottoYield 4 servings New mushroom varieties can be both exciting and intimidating. We’ve designed this recipe to help you experiment with wild mushrooms varieties that perhaps you’ve never cooked with before – what better way then in a delicious, soul-nourishing risotto with sage, thyme, and creamy Arborio rice. Feel free to interchange whichever … Continued
Squash, Sausage, & Kale Harvest Bowl
PrintKuri Squash, Ferndale Turkey Sausage, & Kale Harvest BowlYield 4 servings As the temperature drops and the days get shorter, here’s a comfort food recipe to add to your menu. Our harvest bowl is made with local Ferndale uncured smoked turkey Rachel sausage and sweet, buttery Kuri squash. It’s a hearty, savory delight that … Continued
Roast Turkey with Herbs and Ghee
PrintRoast Turkey with Herbs and GheeYield 12 servings This easy, herb-seasoned turkey is perfectly tender, juicy and delicious—a holiday crowd pleaser! Ingredients5 Tablespoons ghee, melted1 Tablespoon each chopped fresh rosemary, sage, and thyme1 teaspoon kosher salt ½ teaspoon freshly ground pepper1 whole (10 to 12 pound) turkey2 medium lemons, quartered1 head garlic, halved1 sprig each, … Continued
Moroccan Braised Beef with Couscous
PrintMoroccan Braised Beef with CouscousYield 6 servings This Moroccan slow-cooked beef is a hearty and flavorful winter dish warmed with global flavors such as garam masala and turmeric. Ingredients2 Tablespoons olive oil2½ pounds beef chuck roast, trimmed of excess fat, cut into 1 to 1½-inch cubes1 14 oz. can diced fire-roasted tomatoes in juice½ … Continued
Brown Ale Brats with Spicy Slaw
PrintBrown Ale Brats with Spicy SlawYield 4 servings Hot off the grill, these flavorful brats are great for summer tailgating or picnicking. The spicy slaw can be made up to a day ahead for quick party prep. Ingredients2 Tablespoons apple cider vinegar1 Tablespoon olive oil2 teaspoon Dijon mustard¼ teaspoon kosher saltPinch black pepper2 cups shredded … Continued
Grilled Pork Chops and Peaches
PrintGrilled Pork Chop and PeachesYield 4 servings Sweet caramelized peaches and fresh herbs are the perfect pairings for these thick-cut pork chops. Ingredients2 Tablespoons olive oil2 Tablespoons honey2 cloves garlic, finely chopped½ teaspoon salt¼ teaspoon pepper4 thick-cut bone-in or boneless pork chops4 ripe peaches, pitted and halved½ cup slivered red onion2 teaspoons white balsamic vinegarFresh … Continued
Spring Asparagus and Leek Frittata
PrintSpring Asparagus and Leek FrittataYield 6 servings Ingredients10 large eggs2 teaspoons fresh thyme1½ teaspoons Dijon mustard1 teaspoon coarse Kosher salt¼ teaspoon black pepper1 Tablespoon ghee or melted butter8 ounces leeks, rinsed, trimmed and chopped1 pound asparagus, trimmed, cut into 2-inch pieces¼ cup cream cheeseInstructionsIn a large mixing bowl, whisk together eggs, thyme, mustard, salt, and … Continued
Adobo Beef and Mushroom Tacos
PrintAdobo Beef and Mushroom TacosYield 8 servings IngredientsFor the Quick Pickled Red Onions:¼ cup cider vinegar1 Tablespoon sugar¼ teaspoon coarse Kosher salt½ medium red onion, very thinly slicedFor the Adobo Beef and Mushroom Tacos:1 pound lean (at least 80%) ground beef2 containers (8 ounces each) sliced mixed mushrooms2 chipotle peppers in adobo sauce, finely chopped1 … Continued